Belly Pork with Fennel Seeds
Long term club members will know what a fan I (Andy) am of pork. It’s fantastically versatile, deliciously wholesome and great value. This is a variant on an old favourite for you to try.
1kg, or more, of belly pork, skin scored
1 tsp fennel seeds
half a cup of cold water
1 Line a roasting dish with aluminium foil and place the belly pork in the middle. Pour half a cup of cold water over the joint and then sprinkle with the fennel seeds. Loosely wrap the foil around the belly pork and seal all around to keep the juices and moisture in when cooking.
2 Place in an oven and cook on Gas Mark 1, 135DegC, 25DegF for 5 or more hours.
3 About 45 mins before serving, remove the joint from the oven and leave to rest for 15 minutes. Then, open up the foil, drain off the juices and pop under a LOW grill for a further 15 minutes, until the crackling is beautifully browned and crispy. Turn off the grill and allow the joint to rest for a further 15 minutes. Carve and serve hot with your favourite vegetables.
Suitable for: Phase 1, Phase 2 Fat